Recipes

Roasted Salmon & French Lentils

Serves 4.

Ingredients

  • 6 cups of water
  • 1 cup of lentils
  • 4 each of 6 oz salmon fillets (with skin off)
  • 2 TBSP olive oil
  • 6 cups of 1/2″ pieces of kale (no stems)
  • 3/4 cup peeled and sliced 1/4″ carrots
  • 3/4 cup peeled and sliced 1/2″ onions
  • 3/4 cup peeled and sliced 1/2″ celery
  • 1 box of chicken stock (32 oz)
  • 1 can of diced tomatoes (14.5 oz)
  • 2 cups of shredded white cabbage
  • 2 peeled garlic cloves
  • 1 bay leaf
  • 1/4 TSP dried thyme
  • 1/2 TSP salt
  • 1/2 TSP pepper
  • Large saucepan
  • Sheetpan

Directions

Preparing lentils:

  1. Soak one cup of lentils in water for 10 minutes
  2. Drain lentils and pick out any imperfections
  3. Boil 6 cups of water
  4. Add lentils to the water, lower the heat, and simmer for 10 minutes until lentils are tender, but not broken apart
  5. Drain lentils and set aside to add to the stew

Lentil stew prep:

  1. Heat one TBSP of olive oil over medium heat in a large saucepan
  2. Add carrots, celery, onions, thyme, salt, pepper, and bay leaf to the pan
  3. Stir, then cover pan and let vegetables sweat for 3 minutes
  4. Add garlic cloves and cook vegetables for another 2 minutes
  5. Add kale, cover, and cook for 1 minute
  6. Add 1 box of chicken stock
  7. Bring to a boil, lower the temperature, and simmer for 10 minutes
  8. Add 1 can of tomatoes that have been drained and cook for 2 minutes
  9. Take off the stove, add prepared lentils, and two cups of shredded white cabbage

Roasted salmon

  1. Line on a sheet pan with non-stick aluminum foil or parchment paper
  2. Rub each salmon with olive oil and sprinkle with salt and pepper to taste
  3. Place in preheated 350°F oven and roast for 10-12 minutes
  4. Remove from oven and serve on top of heated lentil stew

French Press